Baked New York Cheesecake with Vanilla Sorbet, Caramelized Walnut Crumble, Tulip Garnish & Biscotti

1. Baked New York Cheesecake

Ingredients

• Cream cheese – 500 g
• Castor sugar – 150 g
• Eggs – 3 nos
• Cream cheese – 150 g (for second mix)
• Fresh cream – 100 g
• Vanilla extract – 5 ml
• Flour – 15 g
• Digestive biscuits (for base) – 200 g
• Unsalted butter (melted) – 80 g

Method

1. Prepare the base: Crush digestive biscuits into fine crumbs, mix with melted butter, and press firmly into the base of a springform ring. Chill for 15 minutes.
2. Make the batter: Beat cream cheese and sugar until smooth. Add eggs one at a time, mixing well after each addition.
3. Add the remaining cream cheese, fresh cream, vanilla extract, and sifted flour. Mix until just combined.
4. Pour the batter over the biscuit base.
5. Bake: Place the tin in a water bath and bake in a preheated oven at 160°C for 50–60 minutes, until set but still slightly wobbly in the centre.
6. Cool completely, then refrigerate for 4–6 hours or overnight before serving.

2. Vanilla Sorbet

Ingredients

• Water – 500 ml
• Sugar – 150 g
• Glucose – 50 g
• Vanilla bean – 1 no (or 1 tsp vanilla paste)
• Lemon juice – 10 ml

Method

1. Heat water, sugar, and glucose until fully dissolved.
2. Split and scrape the vanilla bean; add seeds and pod to the syrup. Simmer for 5 minutes.
3. Remove the pod and add lemon juice.
4. Chill the mixture, blend until smooth, and freeze until serving.

3. Caramelized Walnut Crumble

Ingredients

• Walnuts – 100 g
• Sugar – 80 g
• Butter – 20 g

Method

1. Lightly toast walnuts.
2. Melt sugar in a pan to a light caramel stage.
3. Stir in butter and walnuts until evenly coated.
4. Spread on parchment paper, cool completely, then chop into a coarse crumble.

4. Tulip Garnish (Lace Tuile)

Ingredients

• Water – 100 ml
• Oil – 40 g
• Flour – 20 g
• Sugar – 60 g
• Food colouring (optional)

Method

1. Mix all ingredients into a smooth batter.
2. Heat a non-stick pan, pour a spoonful, and swirl into a thin layer.
3. Cook on low heat until a golden lace pattern appears.
4. Carefully remove and cool.

5. Biscotti (Pistachio)

Ingredients

• All-purpose flour – 250 g
• Baking powder – 5 g
• Sugar – 120 g
• Eggs – 2 nos
• Butter – 60 g
• Pistachios – 100 g
• Vanilla extract – 5 ml

Method

1. Cream butter and sugar together until light.
2. Add eggs and vanilla extract, mixing well.
3. Fold in flour, baking powder, and pistachios.
4. Shape into a log and bake at 170°C for 25 minutes.
5. Cool slightly, slice, and bake again for 10–15 minutes until crisp.

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